Rehydrated hwangtae can be grilled (usually with a gochujang-based marinade) as hwangtae-gui, simmered hwangtae-jjim or jorim, or added to hwangtae-juk (rice porridge). Each year's quota is adjusted based on stock assessments conducted by the Alaska Fisheries Science Center. Alaska pollock roe, generally referred to simply as pollock roe, is a popular culinary ingredient in Japan, Korea, and Russia. High-quality, single-frozen whole Alaska pollock fillets may be layered into a block mold and deep-frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high-quality breaded and battered fish products. Saengseon-gaseu, the fish cutlet, is often made with filleted myeongtae. Bugeo-po-jorim (simmered Alaska pollock jerkey). It is often boiled into a soup called hwangtae-haejang-guk (hangover soup). Grab the bag with one hand to seal it, and mix and massage the pollock with your other hand so that it moistens evenly. Alaska pollock is considered the national fish of Korea. [5], The change of the official scientific name was followed by a discussion to change the common name as well, to highlight the fish as a member of the cod genus. Although the drying process requires enormous labor, the end product is a convenient foodstuff (Pollock … The fish are caught in the cold wintertime and hung out to dry. [3], The speckled coloring of Alaska pollock makes it more difficult for predators to see them when they are near sandy ocean floors. [21], The Alaska pollock's main habitats are the coastal areas of the Northern Pacific, especially the waters off Alaska (Eastern Bering Sea, Gulf of Alaska, Aleutian Islands) as well as off Russia, Japan and Korea (Western Bering Sea and Sea of Okhotsk). The roe was introduced to Japan after World War II, and is called mentaiko (明太子) in Japanese. Corona plasma jet was generated at a current strength of 1.5 A, and a span length of 25 mm was maintained between the electrode tip and the sample. They are caught in the North Pacific. Nevertheless, alternative trade names highlighting its placement in the cod genus, such as "snow cod",[10][11][12] "bigeye cod",[11] or direct deductions from the scientific names such as "copperline cod" (gadus meaning 'cod', Latin: chalco- from Greek: khalkós meaning 'copper', and Greek: grammí meaning 'line'[13]) or "lesser cod" (from the synonymous taxon Gadus minor) have yet to find widespread acceptance. -. to Gadus", "FDA changes cod listing, still calls it Alaska pollock", "Sound production related to the reproductive behavior of captive walleye pollock", "Secondary sexual characteristics in codfishes (Gadidae) in relation to sound production, habitat use and social behaviour", "Influence of size on the sources of energy consumed by overwintering walleye pollock (Theragra chalcogramma)", "A mitogenomic approach to the taxonomy of pollocks: 'Theragra chalcogramma' and 'T. An outline of the genus Gadus and possible consequences for the market", "NOAA says Alaska pollock now a cod – name officially changed from Theragra spp. Alaskan Pollock. The history of the species in the Barents Sea is unknown. 味道&肉質 。肉質帶有淡淡的粉色。味道較為微甜 。肉質細緻鮮嫩，潤澤與白色成片狀 詳細規格 。阿拉斯加鱈魚是鱈魚家族的成員和共享許多相同的屬性 They are frozen and thawed repeatedly around 20 times during the frigid winter winds, until they become thoroughly dried and yellowish. When it’s finally fully dried it has a unique texture that’s both flaky and spongy. Locations To Serve MSC-Certified Seafood", "A hit abroad, pollock roe is rallying at home", "South Korea Facing Pollock Shortage, Aims to Rebuild Imports and Trade Ties to Russia", "PyeongChang: birthplace of yellow dried pollack", "S. Korea to impose year-round fishing ban on pollock", Collapse of the Atlantic northwest cod fishery, https://en.wikipedia.org/w/index.php?title=Alaska_pollock&oldid=997638434, Articles with disputed statements from October 2018, Articles containing Norwegian-language text, All articles with specifically marked weasel-worded phrases, Articles with specifically marked weasel-worded phrases from January 2013, Articles needing additional references from August 2012, All articles needing additional references, Articles with unsourced statements from January 2013, Articles containing Japanese-language text, Articles containing Russian-language text, Taxonbars with automatically added original combinations, Creative Commons Attribution-ShareAlike License, This page was last edited on 1 January 2021, at 14:49. It is also commonly packaged into block molds that are deep frozen and used throughout Europe and North America as raw material for high quality breaded and battered fish products. The best dried pollock is dried by the wind from the sea, which is called Hwangtae (황태). Bugeo can be thinly sliced, seasoned and dried to make fish jerky, called bugeo-po, which can be eaten plain or used as an ingredient in other side dishes. Halibut, salmon, endangered Steller sea lions, fur seals, and humpback whales all eat pollock and rely on healthy populations to sustain themselves. There are 110 calories in 1 serving of Korean Dried Pollock Soup. Both have a coarse flake when cooked and their bones make excellent stock, but the difference is in their texture: Pacific cod is nearly identical to its Atlantic cousin, just slightly less firm; polloc… dried salted pollock fillets - dried salted p ollock fillets skinless,boneless (theragra ch alcogramma) fda bioterrorism reg. [3][4] In 2014, the U.S. Food and Drug Administration revealed that the official scientific name for the fish was changed from Theragra chalcogramma back to its original taxon Gadus chalcogrammus, highlighting its close genetic relationship to the other species of the cod genus Gadus. [17][18], The primary factor in determining the foraging behavior of the Alaskan pollock is age. [citation needed]. Dongtae-jjigae (frozen Alaska pollock stew), Dongtae-jeon (pan-fried frozen Alaska pollock). The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned. In the United States water's alone over 1.5 million mt have been caught, giving an estimated value of 600- 900 million dollars in profit, between the years 1992-1996. 100% pure dried pollock skin. [6] Pollock is the target of many of the world's fisheries and represents about 5% of the world's harvest. For lower quality, low-cost breaded and battered fish sticks, double-frozen or minced trim pieces are used instead. [23] Just seven specimens of the fish are known to have been caught between 1957 and early 2002 in the Arctic Ocean. Based on morphological differences, Koefoed considered Theragra finnmarchica a new species, related to but separate from the Alaska pollock. Alaska pollock fillets are layered into a block mold and deep-frozen for distribution. Every part of a myeongtae, including the intestines and the roe, is used in Korean cuisine. Pan-frying the fish gives it a crisp exterior and it cooks the fish quickly over high heat. [25] In 2003 and 2004, 31 new specimens were caught. [5][6] The common names "Alaska pollock" and "walleye pollock", both used as trade names internationally, are considered misleading by scientific and trade experts, as the names do not reflect the scientific classification. One of the earliest mentions is from Seungjeongwon ilgi (Journal of the Royal Secretariat), where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in pollock roe instead of cod roe. 1 to 2 pounds Wild Alaska Pollock (2 ounce pieces / bite-size) 1 to 2 tablespoons Chinese dried chili paste (store bought, * use as much as needed for desired spice level) 2 to 4 ounces grapeseed oil (vegetable or canola oil can be substituted) The milder, less spicy version is called tarako (鱈子) in Japanese. chicken broth, cultured butter, curry powder, canola oil, golden raisins and 8 more. Alaska pollock is commonly used in the fast food industry in products such as McDonald's Filet-O-Fish sandwich and (now-discontinued) Fish McBites,[38] Arby's Classic Fish sandwich,[39] Long John Silver's Baja Fish Taco,[40] Birds Eye's Fish Fingers in Crispy Batter[41] and Captain D's Seafood Kitchen. 5 % of the species in terms of total catch, from Alaska to northern.. 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